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1 research outputs found
酶法水解奶油制备奶味香精的研究
Author
张津凤
欧阳杰
武彦文
董国庆
Publication venue
Publication date
01/01/2003
Field of study
No full text
选取了脂肪酶对不同类型的奶油、奶酪和牛奶等进行酶解。在非水介质下水解,得到了奶香浓郁,赋香效果明显的奶味香精。水解时以乙醇或丙酮为溶剂,在pH7.0、50℃下水解4h,酶用量为1%~1.5%时得到的奶味香精香气最浓郁。经过感官评定认为此产品香气自然、柔和,可作为调配奶味香精的香基
Institutional Repository of Institute of Process Engineering, CAS (IPE-IR)